We love it sliced and topped with mocha chocolate pudding (make your pudding like normal but add 2 or 3 tablespoons of instant coffee to the milk you are using - cooked pudding works better than instant). Since it's just the two of us and one cake will last us a few days, I don't normally frost ours so that we can top with whatever moves us that evening .

The mix became Dairy. We don't eat much dairy food. I have to m ake it by hand...but I have a good mixer that I can chill, and I can get Cream of Tarter, no worries there.

I assume that buying a dozen eggs is cheaper than using a mix, anyway.

Anything else?

There's no dairy in the mix. It's just add water. I can buy a box of the mix for 89 cents, name brand. A dozen eggs cost upwards of $2 and the price of cream of tartar will shock you. It's not cheap at all.

Mine cost $4.79 when I bought it. I thought that was expensive. We're also talking compared to the cost of a box of mix. Still, $3.59 is expensive to me for something with limited use. I guess I'm just cheap by nature.

oh, and the sub for cream of tarter is equal amount of vinegar or lemon jcs

The answers I found say that depends on the recipe and nothing says equal parts of each. It's one or the other to half the amount of COT and it talks about baking soda too. I wouldn't want either vinegar or lemon juice in my angel food cake.